Gochujang: Uses, Substitutes, and How to Store It

What Gochujang Is

Gochujang is a thick, deep-red fermented chili paste that originates from Korea. It is made from gochugaru (Korean chili powder), glutinous rice powder (chapssal), fermented soybean powder (meju), and salt, which are left to ferment for months or even years. The fermentation process gives gochujang its characteristic umami richness, mild sweetness, and a heat that builds slowly rather than hitting all at once. Traditionally, it was aged in earthenware pots (onggi) outdoors, but modern commercial production uses temperature-controlled fermentation tanks.

How to Choose Gochujang

When buying gochujang, look for a product that lists fermented soybean powder (meju) and glutinous rice as early ingredients. Avoid brands that use corn syrup or artificial colours as the first ingredient — these tend to be overly sweet and lack depth. The colour should be a deep, brick red, not bright orange. Check the ingredient list for the presence of natural fermentation agents like Aspergillus oryzae (koji). Gochujang is sold in plastic tubs or tubes; tubs are more economical for frequent use, while tubes are convenient for occasional use. For the most authentic flavour, choose a Korean brand that specifies a fermentation period of at least 3–6 months.

How to Use Gochujang in Cooking

Gochujang is incredibly versatile. Use it as a base for marinades (mix 2 tablespoons gochujang with 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 teaspoon sugar for a classic bulgogi-style marinade). It works beautifully in stews like jjigae: add 1–2 tablespoons per 4 cups of broth for a rich, spicy stew. For a quick sauce, whisk 1 tablespoon gochujang with 1 tablespoon rice vinegar, 1 teaspoon honey, and 1 teaspoon sesame seeds. It can also be stirred into soups, used as a glaze for roasted vegetables or grilled meats, or blended into salad dressings. Because it is thick, always dilute gochujang with liquid (water, broth, vinegar, or oil) before adding to dishes to ensure even distribution. Start with 1 tablespoon per serving and adjust to taste — the heat intensifies as it cooks.

Substitutes for Gochujang

If you don't have gochujang, three reliable substitutes are:
1. Sriracha + miso paste: Mix 1 tablespoon sriracha with 1 tablespoon white miso and ½ teaspoon sugar. This mimics the heat and umami, but lacks the fermented depth and thickness. Use in a 1:1 ratio by volume.
2. Doubanjiang (Chinese chili bean paste): Use 1 tablespoon doubanjiang for every 1 tablespoon gochujang. Doubanjiang is saltier and has a stronger fermented bean flavour, so reduce added salt in the recipe. It works well in stews and stir-fries but is not sweet.
3. Tomato paste + red pepper flakes + soy sauce: Combine 1 tablespoon tomato paste, 1 teaspoon red pepper flakes (or gochugaru), 1 teaspoon soy sauce, and ½ teaspoon sugar. This creates a similar colour and mild heat, but lacks the fermented umami. Use as a direct swap in sauces or marinades.

How to Store Gochujang

Unopened gochujang can be stored in a cool, dark pantry for up to 2 years. Once opened, transfer it to the refrigerator, where it will keep for 12–18 months. Always use a clean, dry spoon to avoid introducing moisture or bacteria. If you want to store it for longer, you can freeze gochujang in an airtight container for up to 3 years; it will not freeze solid due to its sugar and salt content, and can be spooned out directly. Do not leave gochujang at room temperature after opening, as it can develop mould or off-flavours within a few weeks.

Common Mistakes

1. Using it straight from the tub without stirring: Gochujang can separate in the container, with liquid rising to the top. Always stir thoroughly before measuring to ensure consistent flavour and texture.
2. Adding too much at once: Because gochujang's heat builds gradually, it's easy to overdo it. Start with 1 teaspoon per serving and taste before adding more. Remember that the heat intensifies as the dish cooks.
3. Cooking it at high heat for too long: Prolonged high heat can make gochujang bitter and dull its complex flavours. Add it toward the end of cooking, or cook it gently over medium-low heat. If using in a marinade, do not grill at excessively high temperatures — the sugars can burn.